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1 Wash and peel all vegetables.
2 Rinse the potatoes thoroughly and dry well on

kitchen paper.

3 Roughly grate them, placing into separate bowls.

Season.

4 Layer the vegetables and cheese in a 1.5 litre (2.5

pint) casserole dish alternately, then arrange the
rest of the potatoe on top of these layers and
finish off with a sprinkling of cheese.

5 Bake on DUAL CONVECTION 200

°

C MEDIUM,

for 25 minutes.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Combine breadcrumbs, carrot, courgette, potato

and celery. Add bacon (if using), cheese, eggs,
salt and pepper, mix well.

2 Pour mixture into a greased 1.5 litre (2.5 pint) loaf

dish, cover with the cheese and parsley.

3 Place on turntable, use sequence programming to

cook on MEDIUM for 17 minutes, then on DUAL
GRILL-1, MEDIUM for 7 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl and mix well. Cover
and cook on HIGH for 4-5 minutes.

2 Stir in the mushrooms, beansprouts, mange-

tout, red pepper, spring onions, water chestnuts
and chinese leaves. Cook on HIGH for 5-6
minutes until the vegetables are tender, stir
halfway through cooking.

NOTE: For information on using the DUAL GRILL
see page 12 of the operation manual

S

ERVES

 

8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Put the butter in a bowl and heat on HIGH for 1

minute.  Add the biscuit crumbs and stir.  Cook on
HIGH for 1 minute.

2 Press the crumbs into the base and sides of a 25

cm, 10" flan dish.

3 Beat the cream cheese, sugar, eggs and vanilla

essence together.  Pour the filling on top of the
biscuit flan case.  Cook on DUAL CONVECTION
180

°

C, LOW for 25 minutes until the centre is

almost set.

4 Stir the soured cream into the honey, then pour

over the top of the cheesecake.  Cook on full
power HIGH for 1 minute.  Allow to cool, then chill
in the refrigerator for 1 hour.

5 Pile the cherry filling on top of the cake and

decorate the edges with rosettes of whipped
cream.

S

ERVES

 

8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Grease a 20cm / 8” round cake tin and line the base

with greaseproof paper.

2 Sift the flour and salt into a large bowl. Rub the butter

into the flour until the mixture resembles breadcrumbs.
Stir in the ground almonds and sugar.

3 Beat the eggs, milk and the vanilla essence together

and mix into the flour mixture.  Add the chocolate
and raspberries and mix in gently.

4 Spread the mixture into the cake tin and place on the

low rack and cook on DUAL COOK 180

°

C, MEDIUM

for 30 minutes. Allow the cake to cool.  Dust with icing
sugar.

1 For pastry, rub butter into flour until mixture resem-

bles breadcrumbs. Stir in sugar and bind with egg
yolk. Add enough cold water to make a soft but not
sticky dough. Chill whilst making the filling.

2 For filling, combine apple, sugar, cinnamon (if

using) and orange rind (if using) in a large bowl.
Cook on HIGH for 8 minutes, stirring twice.

3 Line the base of a greased, 20.4 x 2.5cm (8x1") pie

dish with half the pastry. Cook the pastry base on
MEDIUM for 7-8 minutes. Spoon in apple mixture,
roll out remaining pastry and cover.

4 Pinch pastry edges to seal and make a slit in the

centre with  a sharp knife. Brush with egg mixture
to glaze and sprinkle generously with sugar.

5 Place on the low rack, cook on DUAL

CONVECTION, 220

o

C MEDIUM LOW for 20

minutes. .

S

ERVES

 

6

P

REPARATION

 

TIME

  - 25 

MINUTES

Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan
dish. Cover and heat on MEDIUM HIGH for 3-4
minutes.

1 Place figs, apricots, raisins, currants, and brandy

in a large bowl, mix well. Leave for 2 hours.

2 Place the flour, spices, breadcrumbs, suet, sugar,

almonds, orange and lemon rind and apple in a
bowl, mix well. Stir into the dried fruit mixture
along with the treacle and beaten egg.

3 Grease 1.2 litre (2 pint) pudding basin and line the

base with a circle of kitchen paper. Spoon in the
pudding mixture, smooth the surface and cover
with cling film.

4 Cook on MEDIUM for 16-17 minutes until firm to

the touch.

Serve with brandy sauce, see page 56.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 2

1

/

4

 

HOURS

M

AKES

 300g (10

OZ

)

P

REPARATION

 

TIME

  - 4 

MINUTES

1 Place the chocolate in a bowl and heat on HIGH

for 2 minutes, stir every 30 seconds until  melted.

2 Stir in butter, icing sugar and milk. Heat on HIGH

for 3 minutes, stir vigorously every minute until
the mixture is thick and glossy.

3 Pour into a greased, rectangular 20.4 x 15.3cm

(8 x 6") dish, chill to set before cutting.

M

AKES

 675g (1

1

/

2

LB

)

P

REPARATION

 

TIME

  - 6 

MINUTES

*Hard crack: 

To determine drop a teaspoon of

mixture into a glass of cold water and the toffee
should be hard to the touch.

1 Place all ingredients in a bowl, mix well.

Heat on MEDIUM HIGH for 14 minutes, stir
every 2-3 minutes until toffee reaches hard
crack* stage. (See tip below).

2 Pour into a greased, square 15.3cm (6")

dish. Chill to set before breaking.

1 Combine the oil, sugar and eggs. Fold in the flour,

bicarbonate of soda, salt and cinnamon. Add the
carrots and walnuts, mix well.

2 Grease and line a 20.4cm (8") soufflé dish with

greaseproof paper, pour in the cake mixture.

3 Place on turntable, cook for 17 minutes on

MEDIUM until  a skewer comes out clean.  Allow
to cool before decorating.

4 To prepare icing, combine cream cheese, lemon

rind, lemon juice and icing sugar until smooth.
Spread on top of the cake, sprinkle with walnuts.

If  iced with cream cheese, keep cake refrigerated.
Eat within 2 days.

S

ERVES

 6-8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Grease and line the base of two 17.8cm (7")

sandwich tins with greaseproof paper.

2 Cream the margarine and sugar until light and

fluffy, beat in the eggs.  Fold in the flour.

3 Spoon equal amounts of the cake mixture into the

prepared tins.

4 Place one tin on the low rack and the other on the

high rack. Bake in the preheated oven
CONVECTION 180

°

C for 25 minutes, after 15

minutes change the two cakes around and
continue cooking until evenly golden and firm to
the touch.  Allow to cool before turning out.

5 Sandwich with jam and dredge with icing sugar.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 8 

MINUTES

 (2 

LAYER

)

Variation:
Butterfly buns:  Place 10ml (2tsp) of cake mixture
into 20 bun cases in bun trays. Bake for 23-24 minutes
at 130

°

C, cook until firm, repeat for other trays. When

cool, scoop a teaspoon of sponge from the centre of
each bun, fill the hollow with buttercream. Cut each
teaspoonful of sponge in half and position the “wings”
in the buttercream.

1 Combine the margarine, sugar, vanilla essence

and eggs together until smooth.

2 Stir in the remaining ingredients.
3 Grease and line the base of a deep, square

20.4cm ( 8") dish with greaseproof paper, spoon
in the brownie mixture and smooth the surface.

4 Place on the low rack, cook for 17 minutes at

180

°

C, MEDIUM.

S

ERVES

 6-8

P

REPARATION

 

TIME

  -10 

MINUTES